Step 1

Clean the fish (reserving the heads, if any), the cuttlefish and octopus; rinse the shells and prawns.

Step 2

For the soup: Sauté the onion in plenty of oil until soft. Add the garlic and chili pepper, then the octopus and cuttlefish. Cook over medium-low heat with any fish heads. Add 2 Tbsp. tomato paste, 1 1/3 cup water and cook covered for 25 minutes, then add the remaining seafood according to its cooking times. First the amberjack, then 7-8 minutes later the scorpionfish and shellfish. Cook until the shellfish opens, then add the prawns and cook for another 10 minutes.

Step 3

Cook the spaghetti in boiling salted water until al dente. While the pasta is cooking, filter a ladle of the soup’s liquid into a pan. Drain the spaghetti when cooked to al dente and add it to this pan.

Step 4

Serve the spaghetti mixed with the fish soup. Garish with chopped parsley.